10 minutes in a hot oven and they emerge wonderfully succulent and flavorful! The entire recipe takes just 25 minutes to make. I always have a bag of shrimp in the freezer. They are quick to defrost and very easy to cook. They’re tiny, so they cook really fast! Plus, my entire family loves them so I make them fairly often. These oven-baked shrimp parmesan are amazing. The combination of butter, garlic and Parmesan is delicious, and - just as important - this is such an easy recipe.
Ingredients
You’ll only need a few simple ingredients to make this tasty shrimp recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Butter: I use salted butter in this recipe. Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded. Spices: I use freshly ground black pepper and garlic powder. Jumbo shrimp: I don’t recommend using small shrimp in this recipe. You really do need big ones. Cooking spray: I like to use avocado oil. It has a neutral flavor and a high smoke point, making it ideal for cooking.
Instructions
Making this shrimp parmesan recipe is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: First, dip the shrimp in melted butter. Next, dredge them in seasoned parmesan. Then bake them until golden and cooked through. That’s it!
Expert tips
Frequently asked questions
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use fresh garlic instead of garlic powder.Melted ghee works well instead of butter. You can also dip the shrimp in a lightly whisked egg instead of in butter, but I think butter tastes better.Try sprinkling the shrimp with a little paprika before baking them to add some color.A garnish of chopped parsley looks nice on this dish, as you can see in the photos.
Serving suggestions
These tasty shrimp go well with so many side dishes. I often serve them with buttered zucchini noodles and with sauteed kale. They’re also good with roasted peppers, and I really like the fact that I can bake both dishes in the same 450°F oven.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them very gently, in the microwave, on 50% power. Sometimes, instead of reheating them, I add them cold to a salad.
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